CN105309616A - Horseradish yoghurt powder and preparation method thereof - Google Patents
Horseradish yoghurt powder and preparation method thereof Download PDFInfo
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Abstract
The invention provides horseradish yoghurt powder which is mainly prepared from the following raw materials: 60-95 parts of milk, 3-12 parts of horseradish stem juice, 0.2-1.2 parts of a leavening agent and 2-8 parts of a sweetening agent. The preparation method comprises the following steps: adding water into the horseradish stems, and juicing to obtain horseradish stem juice for later use, wherein the mass ratio of the water to the horseradish stems is 1-2: 1; mixing milk and sweetener, boiling, cooling, sequentially adding the horseradish stem juice and the leaven, mixing, stirring, fermenting, homogenizing, and vacuum freeze-drying. The horseradish yoghurt powder disclosed by the embodiment of the invention is unique and sweet in taste, is purely natural, combines the double health-care effects of horseradish and yoghurt, is more beneficial to human body absorption, is convenient to carry, is suitable for people of all ages and the like, is convenient to brew, and fills the gap of horseradish in the yoghurt processing field.
Description
Technical field
The present invention relates to Yoghourt manufacture field, in particular to a kind of horseradish sour milk powder and preparation method thereof.
Background technology
Horseradish is a kind of acrophyta of green, highly about 20-50cm, is spice crop, has special aroma and pungent.The nutrient composition content of horseradish is very abundant, containing the abundant necessary metallic element of human body and a large amount of celluloses in fresh horseradish.In processing, the Wasabi roots expanded often is used to make horseradish cream or horseradish powder, is the pungent flavouring of senior perfume (or spice) of a kind of fashionable Japan and south east asia, and research finds that horseradish has medical value and dietary function.Concrete effect is as follows: (1) bacteriostasis, and horseradish has good inhibitory action to pathogenic bacteria as cholera bacteria, typhoid fever bacterium, coliform, pulmonitis strain, diphtheria bacterium, tulase and staphylococcus aureus.(2) antivirus action, recent research proves, in horseradish, isothiocyanates infected by influenza has obvious virus killing effect.(3) antitumaous effect, can suppress the growth of monocytic leukemia U937 cell and cancer of the stomach MKN45 cell in vitro and induce its apoptosis, antiproliferative effect.(4) improve a poor appetite, the food adding horseradish can eliminate stink, stimulates sense of smell, the sense of taste.(5) beautifying face and moistering lotion, can the generation of check melanin, keeps skin whitening, has the cosmetic result preventing whelk, freckle, so horseradish has very great development potentiality.
Existing wasabi food product is on the market various in style, picture horseradish face, horseradish sauce, horseradish mildy wash, horseradish health products etc., but the active ingredient in horseradish does not fully extract by these wasabi food products completely, make it can not well be used as human body is absorbed, and mouthfeel is not good, nutritive value is not high, can not be applicable to all groups.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide a kind of horseradish sour milk powder, described horseradish sour milk powder improves the utilization rate of horseradish conscientiously, mouthfeel uniqueness is fragrant and sweet, pure natural, combine double health effect of horseradish and Yoghourt, be more conducive to absorption of human body, the advantage such as easy to carry and all-ages, brew conveniently, filled up the blank that horseradish is applied at Yoghourt manufacture field.
The second object of the present invention is to provide a kind of preparation method of described horseradish sour milk powder, the method have method simple, be easy to operation, the gentle and can completely of operating condition keeps the advantages such as the active ingredient in each component.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
Embodiments provide a kind of horseradish sour milk powder, obtain primarily of following raw material: in mass fraction, milk 60-95 part, horseradish stem juice 3-12 part, leavening 0.2-1.2 part, sweetener 2-8 part.
Yoghourt is raw material with milk, after pasteurize, add beneficial bacterium (leavening) again in milk, after fermentation, then cools filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt because it is nutritious, be easy to digest and assimilate, and to human body, there is certain health-care effect, be subject to the favor of increasing consumer.In recent years, China town dweller Yoghourt consumption average growth rate per annum was all more than 10%.The Yoghourt of overseas market accounts for liquid milk proportion about 40%, and China only accounts for about 15%.Although liquid milk belongs to Yoghourt common form, but it carries inconvenience, preservation condition is also comparatively harsh, compare sour milk powder and not only can keep the vigor of former leavening, nutritional labeling and local flavor, and without the need to strict refrigerated condition, be conducive to the equalization making yoghurt whole year production, the supply-demand relationship that dull and rush season of adjusting saves, transport, carry and eat also easily, Production of Yogurt technology is a a progressive step, for development tourism and sports provide extemporaneous beverage.In the food industry in future, sour milk powder is promising and productivity.
More than discuss and show, the development in China's sour milk powder market still has huge potentiality.But existing market does not have horseradish sour milk powder, and this product comes out, and be that spraying dry is formed after direct fermentation for the general production method of sour milk powder in prior art, this general production technology is not also suitable for horseradish, technique dry under high temperature can cause the nutritional labeling of horseradish to be lost to the greatest extent, and the sour milk powder mouthfeel produced not is fine.The present invention is in order to solve the various technical problems of above appearance, provide a kind of horseradish sour milk powder, by horseradish and sour milk powder are organically combined, product is made to have double effects, not only overcome the defect that conventional liquid Yoghourt is all, and mouthfeel is natural, rich in nutritive value, both there is the distinctive pungent Flavor of horseradish, there is again nutritional health function that horseradish plant has itself and storage is convenient, reconstitute restoration good, viable count is high, easy to use, also the horseradish active ingredient solved in conventional wasabi food product is difficult to the problem be absorbed by the body due to its volatile Sum decomposition, it is a rare sour milk food.
Wherein, milk can be any one or a few the combination in whole milk, lowfat milk and skim milk, preferably skimmed milk, and skim milk is that the fat of normal milk is removed a part, make fat content drop to less than 0.5%, be less than 1/7 of ordinary milk fat mass.Here skim milk refers to whole skimmed milk, and for whole milk, marginal also have lowfat milk.The generation of this milk meets the nutritional need that modern pursues " high protein, low fat ", and therefore from the health of the mankind, what preferably add in the feed is skim milk.The raw material that Yoghourt indispensability inherently prepared by milk does not need to repeat at this again, except the milk that routine uses, the present invention is also creationary in the feed with the addition of horseradish stem juice, horseradish stem is the essence substance of horseradish, because of containing the necessary abundant vitamin of human body, amino acid, polysaccharide, vitamin, multi mineral prime element and trace element, there is antibacterial, antiviral, food digesting stomach fortifying, conditioning enteron aisle, beautifying face and moistering lotion effect.
In addition, the leavening added has the characteristic improving nutritive value and digestibility, also be easier to various nutriment in horseradish and change into small-molecule substance, be easier to as absorption of human body, avoid the volatile Sum decomposition of nutritional labeling in wasabi food product in the past and the appearance of the problem that difficulty is absorbed by the body, therefore horseradish and milk combination collocation are carried out fermentation and obtain sour milk powder, belong to best combination, not only the local flavor of sour milk powder is better, also being easier to each nutritional labeling in horseradish by human body is absorbed, kill two birds with one stone, the sour milk powder obtained takes into account leisure and health food double effects.This material combination mode still belongs to the first in Yoghourt manufacture field, and the sour milk powder health-care effect obtained is all good, and this nutritional labeling each with it can more preferably absorb and is undivided by human body.
In addition, also added sweetener in the feed, sweetener also has the effect of seasoning except assisted fermentation, comprise any one or a few the combination in glucose, maltose, fructose, sucrose, lactose, xylitol, D-sorbite and white granulated sugar, preferred white granulated sugar, cost of fine quality is low, if for diabetes patient, preferably selects the xylitol of low sugar.
In order to the quality of further optimizing product, the embodiment of the present invention prepare in each raw material dosage of Yoghourt, preferably in mass fraction, milk 70-92 part, horseradish stem juice 4-9 part, leavening 0.3-1.0 part, sweetener 3-7 part, more excellent is milk 80-90 part, horseradish stem juice 5-7.5 part, leavening 0.4-0.8 part, sweetener 4-6 part, the consumption of such as milk can also be 81 parts, 82 parts, 83 parts and 86 parts etc., the consumption of horseradish stem juice can also be 5.5 parts, 6 parts, 6.5 parts and 7 parts etc., the consumption of leavening can also be 0.5 part, 0.6 part, 0.7 part, 0.9 part etc., the consumption of sweetener can also be 5 parts, 5.5 parts and 5.7 parts etc.
From relative usage, milk is relatively large as major ingredient dosage, horseradish stem juice itself belongs to highly condensed nutritious material, it is higher that it is rich in nutritive value, therefore according to practice find addition when very little local flavor and nutrient content the highest, add again not only to waste raw material nor can be absorbed by human body, such as with milk 80g, so about 5g got by horseradish stem juice, if it is too much to find to add horseradish stem juice, the color and luster of product acid milk powder, mouthfeel, smell is all not good enough, have astringent mouthfeel of turning sour, and ferment effect can be affected and then have influence on the health-care efficacy of sour milk powder.These raw materials of leavening, sweetener be according to many people to the mouthfeel of sour milk powder, brew after viscosity acceptance level and keep the destroyed better consumption considered of its nutritional labeling, certainly also can consider the problem of cost.
Although horseradish sour milk powder of the present invention each raw material used all belongs to Common materials, but also do not have a kind of with this horseradish sour milk powder produced for raw material of filling a prescription in prior art, unique formula of the present invention belongs to unique product in beverage production field, for this horseradish sour milk powder of follow-up making provides the formula and concrete consumption that can refer to, there is certain reference value, and this product has extraordinary effect, for human body benefit the more.
Add the best results of the horseradish sour milk powder that each raw material obtains according to this proportioning, drinking for a long time can aid digestion, heat-clearing toxin expelling, conditioning enteron aisle, beautifying face and moistering lotion and without any side effects to human body.Mouthfeel uniqueness is fragrant and sweet, and no impurity taste is nutritious, and Yoghourt is dark green, and homogeneous free from admixture, shelf lives is long.
The present invention, except providing a kind of formula of horseradish sour milk powder, additionally provides a kind of preparation method of horseradish sour milk powder, comprises the steps:
Added water by horseradish stem and squeeze the juice, obtain horseradish stem juice for subsequent use, wherein the mass ratio of water and described horseradish stem is 1-2:1;
Mixed by milk after boiling with sweetener, cooling also adds described horseradish stem juice, leavening mixing and stirring successively, then by fermentation, homogeneous process, after vacuum freeze drying step, to obtain final product.
The preparation method of the embodiment of the present invention, have method simple, be easy to operation, the gentle and can completely of operating condition keeps the effect of the active ingredient in each component.Wherein horseradish stem juice can by commercially available acquisition, also can be prepared voluntarily, the method of preparation is: after first being cleaned by horseradish stem, get horseradish stem to add water and squeeze the juice, the temperature of squeezing the juice preferably controls below 20 DEG C, horseradish stem juice is preserved under 1-4 DEG C of condition, if the temperature too high effective nutritional labeling can destroyed contained by horseradish stem when squeezing the juice, after having squeezed the juice, Cord blood is conducive to keeping original mouthfeel and local flavor.
Also have, the interpolation of sweetener is starting to mix with milk in the process of boiling most opportunity, because sweetener needs the mouthfeel of abundant blending milk, therefore need to boil to reach the object enriching mouthfeel, the time controling boiled is at 1-2min, as long as do not need to make sweetener and milk fully merge for a long time, then cool down, add described horseradish stem juice successively, leavening mixing and stirring just completes the operation that all raw materials add, the temperature of cooling preferably controls at 40-60 DEG C, if the too high horseradish stem juice that adds of temperature can be easy to make the decomposition of its nutritional labeling dissipate, affect its health-care efficacy.
Wherein, leavening directly can be bought by market, more optimizedly Spawn incubation preparation oneself is selected, preparation method comprises: select lactobacillus bulgaricus and Bifidobacterium to cultivate 10-18h respectively in the culture medium of 35-45 DEG C, then mixed bacteria forms zymotic fluid and cultivates 10-30h, treats that in zymotic fluid, viable count reaches 1.0 × 10
10more than cfu/ml, solidifies stored refrigerated.By selecting bacterial classification, after cultivating and to need to reach in zymotic fluid certain viable count just passable, adopt so ferment-fermented sour milk powder product obtained better mutually, color and luster is homogeneous, and mouthfeel is moistened fragrant and sweet.More excellent, the lactobacillus bulgaricus of employing also has certain requirement with the ratio of the bacterial classification quantity of Bifidobacterium, and preferably between 1:0.8-1, can be such as 1:0.9,1:0.85, can also be 1:0.95.
Preferably, the temperature of mixing and stirring after fermentation controls at 35-45 DEG C, and fermentation time controls at 6-18h.And after fermentation, the best 1-2d that refrigerates under the condition of 4-5 DEG C carries out homogeneous process again, because when having fermented, due to auxin speed zymogenic in sweat also non-Complete Synchronization, contributes to the stay in grade of later stage sour milk powder after refrigeration.
Vacuum freeze drying is called for short freeze-drying, is be frozen into solid-state at lower temperature-10 ~-50 DEG C by wet stock or solution, under vacuum 1.3-13Pa, then makes moisture wherein be directly sublimed into gaseous state without liquid state, finally make the dry technology of material dewatering.Generally spray-dired technology is all adopted to be prepared sour milk powder in prior art, if but the too high preparation horseradish sour milk powder that is used for of spray-dired temperature, the loss of horseradish nutritional labeling may be caused, therefore this law innovation and creation take Vacuum Freezing & Drying Technology.And first pre-freeze 4-8h under-70 ~-80 DEG C of conditions before vacuum freeze drying, in case it contains too much moisture.The equipment choice ultra low temperature freezer of pre-freeze.
Preferably, the Stress control of homogeneous process is at 15-20MPa, and temperature controls at 60-65 DEG C, by homogeneous to realize the effect reducing dispersion yardstick and improve dispersion distributing homogeneity.Generally can be dispensed in sample box evenly, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 4 ~ 8h in the ultra low temperature freezer of-70 ~-80 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.
Finally, the horseradish sour milk powder obtained can obtain finished product and sell by detection, packaging, the horseradish sour milk powder uniform particles obtained, there is after warm water brews strong pungent perfume (or spice), and the fragrance of adjoint Yoghourt, sour and sweet palatability, dissolution velocity is fast, and without obvious caking phenomenon.
The mode of operation of optimum of the present invention adopts raw material of the present invention and preparation method to operate, can certainly directly by after commercially available acquisition raw material, adopt the method preparing sour milk powder conventional in prior art to prepare, also can be a kind of good mode of operation.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention has not only overturned the mode of traditional edible Yoghourt, by sour milk powder is organically combined with horseradish, it is made to contain very high heat, not only give horseradish Yoghourt pungent Flavor, and there is antibacterial, antiviral, food digesting stomach fortifying, conditioning enteron aisle, beautifying face and moistering lotion effect, containing trace element in these raw materials, the effect both can playing seasoning makes its mouthfeel good, the multiple nutrients material of needed by human body can also be supplemented, there is good tonic effect;
(2) preparation method of the present invention is simple, easy to operate, well remain the active ingredient in each component in raw material, by the great many of experiments of inventor by concrete processing step mode standard, the utilization rate of horseradish is far away higher than wasabi food product general on the market, have leisure and health care concurrently, portably use conveniently, adaptability is good, good and cheap, be a kind of characteristic health care yoghourt powder;
(3) horseradish sour milk powder of the present invention, the active ingredient solving horseradish is all the time difficult to the problem be absorbed by the body due to its volatile Sum decomposition, add the rear acidifying effectively can alleviating the Yoghourt fermentation later stage when horseradish is fermented simultaneously, quality is better than the sour milk powder of other kinds, and carry out creationary vacuum freeze drying powder process on this basis, optimization one is suitable for the process route preparing horseradish sour milk powder, and this route is worth follow-up wide popularization and application;
(4) the horseradish sour milk powder in the present invention, remain the probio in Yoghourt to the full extent, diffusivity in water is good, only need add warm water time edible to dissolve, simultaneously easy to carry, the long shelf-life of sour milk powder, nutritious, nutritious, be easy to absorption of human body, adapt to contemporary development of food industry trend, there is very large development potentiality.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of equivalent after being cleaned by horseradish stem, squeeze the juice at low temperatures, gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 10h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 10h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10cfu/ml, the leavening obtained after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by defatted milk;
3) added in skim milk by white granulated sugar and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 10h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigeration 1d, be dispensed in sample box with after homogenizer homogeneous, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 4h in the ultra low temperature freezer of-70 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, sour and sweet palatability, dissolution velocity is fast, and without obvious caking phenomenon.
Embodiment 2
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of 2 times after being cleaned by horseradish stem, low temperature is squeezed the juice under lower than the condition of 20 DEG C, and gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 18h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 30h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10cfu/ml, wherein lactobacillus bulgaricus is 1:0.8 with the ratio of the bacterial classification quantity of Bifidobacterium, obtains leavening after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by lowfat milk;
3) added in lowfat milk by glucose and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 6h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigeration 2d, be dispensed in sample box after the homogenizer homogeneous controlled at 60-65 DEG C in 15-20MPa, temperature with Stress control, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 8h in the ultra low temperature freezer of-80 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, sweeter, dissolution velocity is fast, and without obvious caking phenomenon.
Embodiment 3
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of 1.5 times after being cleaned by horseradish stem, low temperature is squeezed the juice under lower than the condition of 20 DEG C, and gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 15h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 20h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10more than cfu/ml, wherein lactobacillus bulgaricus is 1:1 with the ratio of the bacterial classification quantity of Bifidobacterium, obtains leavening after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by skim milk;
3) added in skim milk by lactose and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 18h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigeration 1d, be dispensed in sample box after the homogenizer homogeneous controlled at 60-65 DEG C in 15-20MPa, temperature with Stress control, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 8h in the ultra low temperature freezer of-75 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, acidity is slightly large, and dissolution velocity is fast, and without obvious caking phenomenon.
Embodiment 4
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of 2 times after being cleaned by horseradish stem, low temperature is squeezed the juice under lower than the condition of 20 DEG C, and gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 15h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 20h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10more than cfu/ml, wherein lactobacillus bulgaricus is 1:0.95 with the ratio of the bacterial classification quantity of Bifidobacterium, obtains leavening after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by skim milk;
3) added in skim milk by white granulated sugar and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 12h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigerate 1d under the condition of 4-5 DEG C, be dispensed in sample box after the homogenizer homogeneous controlled at 60-65 DEG C in 15-20MPa, temperature with Stress control, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 6h in the ultra low temperature freezer of-77 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, slightly sweet, dissolution velocity is fast, and without obvious caking phenomenon.
Embodiment 5
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of 1 times after being cleaned by horseradish stem, low temperature is squeezed the juice under lower than the condition of 20 DEG C, and gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 15h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 20h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10more than cfu/ml, wherein lactobacillus bulgaricus is 1:1 with the ratio of the bacterial classification quantity of Bifidobacterium, obtains leavening after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by skim milk;
3) added in skim milk by lactose and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 18h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigeration 1d, be dispensed in sample box after the homogenizer homogeneous controlled at 60-65 DEG C in 15-20MPa, temperature with Stress control, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 8h in the ultra low temperature freezer of-75 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, acidity is slightly large, and dissolution velocity is fast, and without obvious caking phenomenon.
Embodiment 6
The raw material of horseradish sour milk powder consists of:
The concrete preparation method of horseradish sour milk powder is as follows:
1) add the water of 1.5 times after being cleaned by horseradish stem, low temperature is squeezed the juice under lower than the condition of 20 DEG C, and gained horseradish stem juice is preserved 1-4 DEG C of sealing;
2) cultivate 11h respectively by the culture medium of lactobacillus bulgaricus and Bifidobacterium 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 15h under 35-45 DEG C of condition, makes viable count in zymotic fluid reach 1.0 × 10
10more than cfu/ml, wherein lactobacillus bulgaricus is 1:0.9 with the ratio of the bacterial classification quantity of Bifidobacterium, obtains leavening after culture medium solidifying, refrigerates for subsequent use, and for subsequent use after being mixed with suitable quantity of water by whole milk;
3) added in whole milk by xylitol and boil 1-2min, be cooled to 40-60 DEG C, add horseradish stem juice and stir, with leavening after being cooled to 35-45 DEG C, 10h is placed in the insulation that stirs.By the horseradish Yoghourt fermented, refrigeration 2d, be dispensed in sample box after the homogenizer homogeneous controlled at 60-65 DEG C in 15-20MPa, temperature with Stress control, packing principle is: surface area is large, thickness is little.Sample after packing is placed on pre-freeze 5h in the ultra low temperature freezer of-70 DEG C, and the sample that pre-freeze is good is placed in vacuum freeze drier dry, can obtain horseradish sour milk powder.The horseradish sour milk powder uniform particles obtained, has strong pungent perfume (or spice) after the warm water of less than 25 DEG C brews, and with the fragrance of Yoghourt, sour and sweet palatability, dissolution velocity is fast, and without obvious caking phenomenon.
Comparative example 1
Other preparation processes are identical with embodiment 2, and add the water of 3 times after just being cleaned by horseradish stem, the pungent Flavor of the horseradish sour milk powder produced is obviously thin out, and fermentation the later stage comparatively embodiment 2 be easy to rear acidifying.
Comparative example 2
Other preparation processes are identical with embodiment 3, lactobacillus bulgaricus and Bifidobacterium is just selected to cultivate 15h respectively in the culture medium of 35-45 DEG C, then mixed bacteria uses fermentation tank to cultivate 35h under 35-45 DEG C of condition, the tart flavour of the horseradish sour milk powder produced is comparatively large, and the fermentation later stage comparatively embodiment 3 be easy to rear acidifying.
Comparative example 3
Other preparation processes are identical with embodiment 1, the horseradish Yoghourt just will fermented, and refrigeration 1d makes into refrigerate 2d, and the pungent fragrance of horseradish sour milk powder produced is stronger, and sour and sweet palatability, mouthfeel is softer.
Comparative example 4
The sour milk powder of commercially available yogurt board.
Experimental example 1
The sour milk powder of embodiment of the present invention 1-3 and comparative example 4 is carried out 5 people sensory panel evaluation test, objective evaluation standard sees the following form 1, and evaluation result is in table 2:
Table 1 sour milk powder sample sensory evaluation Score index and standards of grading
The evaluation result of table 2 sour milk powder
As can be seen from Table 2, the horseradish pouring milk powder rear surface of the embodiment of the present invention is without particle, even concentration, recovery speed is fast, homogeneous state can be formed less than the time of 3min after brewing, sour-sweet suitable, and milk is strong, and coordinated the taste of horseradish delicate fragrance, can not feel greasy at all, very salubrious sensation, tongue has a little puckery bar more can stimulate taste bud, but no matter sour milk powder is on the market allocate with fruit syrup to make, or allocate with vegetable juice and make, capital greasy feeling is heavier, the more flat mouthfeel can not bringing stimulation to people of taste, the recovery speed reconstituted is also slow, tart flavour is large, acidifying easily.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a horseradish sour milk powder, is characterized in that, obtains: in mass fraction, milk 60-95 part, horseradish stem juice 3-12 part, leavening 0.2-1.2 part, sweetener 2-8 part primarily of following raw material.
2. a kind of horseradish sour milk powder according to claim 1, it is characterized in that, described raw material comprises: in mass fraction, milk 70-92 part, horseradish stem juice 4-9 part, leavening 0.3-1.0 part, sweetener 3-7 part.
3. a kind of horseradish sour milk powder according to claim 2, it is characterized in that, described raw material comprises: in mass fraction, milk 80-90 part, horseradish stem juice 5-7.5 part, leavening 0.4-0.8 part, sweetener 4-6 part.
4. a kind of horseradish sour milk powder according to any one of claim 1-3, it is characterized in that, described sweetener comprises any one or a few the combination in glucose, maltose, fructose, sucrose, lactose, xylitol, D-sorbite and white granulated sugar, preferred white granulated sugar.
5. a kind of horseradish sour milk powder according to any one of claim 1-3, is characterized in that, described milk comprises any one or a few the combination in whole milk, lowfat milk and skim milk, preferably skimmed milk.
6. the preparation method of a kind of horseradish sour milk powder described in any one of claim 1-5, is characterized in that, comprise the steps:
Added water by horseradish stem and squeeze the juice, obtain horseradish stem juice for subsequent use, wherein the mass ratio of water and described horseradish stem is 1-2:1;
Mixed by milk after boiling with sweetener, cooling also adds described horseradish stem juice, leavening mixing and stirring successively, then by fermentation, homogeneous process, after vacuum freeze drying step, to obtain final product.
7. the preparation method of a kind of horseradish sour milk powder according to claim 6, is characterized in that, the temperature of squeezing the juice controls below 20 DEG C, and described horseradish stem juice is preserved under 1-4 DEG C of condition;
Preferably, milk mixes the time controling that boils at 1-2min with sweetener, the temperature of cooling controls at 40-60 DEG C.
8. the preparation method of a kind of horseradish sour milk powder according to claim 6, it is characterized in that, the preparation method of described leavening comprises: select lactobacillus bulgaricus and Bifidobacterium to cultivate 10-18h respectively in the culture medium of 35-45 DEG C, then mixed bacteria forms zymotic fluid and cultivates 10-30h, treats that in zymotic fluid, viable count reaches 1.0 × 10
10more than cfu/ml, solidifies stored refrigerated;
Preferably, lactobacillus bulgaricus is 1:0.8-1 with the ratio of the bacterial classification quantity of Bifidobacterium.
9. the preparation method of a kind of horseradish sour milk powder according to claim 6, is characterized in that, the temperature of mixing and stirring after fermentation controls at 35-45 DEG C, and fermentation time controls at 6-18h.
10. the preparation method of a kind of horseradish sour milk powder according to claim 6, is characterized in that, refrigerates 1-2d and carry out homogeneous process again after fermentation under the condition of 4-5 DEG C; Preferably, pre-freeze 4-8h under-70 ~-80 DEG C of conditions before vacuum freeze drying.
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| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
| CN107149003A (en) * | 2017-05-23 | 2017-09-12 | 邓子坚 | A kind of sour milk powder for improving immunity |
| CN108835260A (en) * | 2018-07-18 | 2018-11-20 | 上海应用技术大学 | A kind of preparation method of bananas yoghourt instant powder |
| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
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